This recipe is a great recipe for making when you’re really busy and don’t want to be fussed with heating up the kitchen. It is one our our Pinspired recipes, and the original comes to us from Providence Design. We have adapted it to our own tastes. You can use a commercial gluten free bread/bun or our amazing yeast free sandwich rolls, or serve it without buns for a savings in carbs!

2 pounds boneless, skinless chicken breasts
1 cup packed brown sugar *you may also use coconut sugar*
2/3 cup white vinegar
1 tsp liquid smoke (we used the hickory smoke version)
1 small onion, minced (about 1/2 cup)
2-3 Tablespoons minced garlic *
2 cubes beef bouillon (optional)
1 teaspoon fresh ground pepper
2 Tablespoons Better Batter Gluten Free Flour
1/2 c water
Red pepper flakes (optional)


Spray the liner of your 4 quart slow cooker with non-stick cooking spray, or lightly oil it. Place the chicken breasts inside slow cooker. In a small bowl, mix together brown or coconut sugar, white vinegar, liquid smoke, onion, garlic, bouillon, and pepper together, until smooth and well combined. Pour over chicken.

Cook the chicken on low for 6-8 hours or high for 4 hours, then remove the chicken pieces from the slow cooker. In a small bowl, mix together the Better Batter flour and water to create a slurry. Pour this mixture into the sauce and rendered juices from the slow cookier, then turn the slow cooker to high heat.

Shred the chicken and return it to the mixture in the crock pot. cover the chicken with the lid – the mixture should come to a simmer/boil and thicken – allow to heat for about 30 minutes, checking to make sure the mixture is thickening, and then serve. If you like the mixture spicy, you may sprinkle it with red pepper flakes when serving.